1 small bowl
1 9x4-inch loaf pan
- 1 1/4 cups chocolate chips I used date-sweetened chocolate chips
- 3/4 cup Greek yogurt or plain unsweetened coconut yogurt to make it dairy-free/vegan
Line a 9x4-inch loaf pan with parchment paper.
Measure out ¾ cup of Greek yogurt and let it sit at room temperature for about 10 minutes, or until it’s no longer cold.
Melt the chocolate chips in a bowl in either the microwave or over a double boiler or until completely smooth, then add in the room temp Greek yogurt. Mix quickly until the chocolate and yogurt are fully combined.
Transfer the chocolate mixture to your prepared loaf pan, spread it into an even layer, then transfer it to the fridge for at least 1 hour or until the fudge it firm. Once firm, remove the fudge from the fridge and cut it into small squares. Enjoy right away or store in the fridge for later!
Serving: 1serving | Calories: 100kcal | Carbohydrates: 12g | Protein: 2.5g | Fat: 6g | Sugar: 9g